Whirlpool FGC355Y Installation instructions

UseAndCare
A Note To You
Important Safety
Instructions
Parts And Features
Using Your Range
Caa;: For Your
If You Need
~~~~: .
Warranty
2
16
25
28
1-800~&ROPER
Call us with questions or comments.
CONTINUOUS-CLEANING AND STANDARD-CLEANING
GAS RANGES
TO THE INSTALLER: PLEASE LEAVE THIS
INSTRUCTION BOOK WITH THE UNIT.
TO THE CONSUMER: PLEASE READ AND
KEEP THIS BOOK FOR FUTURE REFERENCE.
MODELS FGP355Y
FGC355Y
FGP345Y
FGP335Y

A Note To You
Thank you for buying a Roper appliance.
You have purchased a quality. world-class home appliance. Years of engineering experience have gone
into its manufacturing. To ensure that you will enjoy many years of trouble-free operation, we have
developed this Use and Care Guide. It is full of valuable information on how to operate and maintain
your appliance properly and safely. Please read it carefully. Also, please complete and mail the Owner-
ship Registration Card provided with your appliance. This will help us notify you about any new informa-
tion on your appliance.
Your safety is important to us.
This guide contains safety symbols and statements. Please pay special attention to these symbols and
follow any instructions given. Here is a brief explanation of the use of each symbol.
This symbol will help alert you to such dangers as This symbol will help you avoid actions which
personal injury, burns, fire and electrical shock. could cause product damage (scratches, dents,
etc.) and damage to your personal property.
. ALL RANGES CAN TIP.
. INJURY TO PERSONS
COULD RESULT.
l INSTALL ANTI-TIP
DEVICES PACKED
WITH RANGE.
l SEE INSTALLATION
INSTRUCTIONS.
For further information, see The anti-tip bracket” on page 15.
Our toll-free number, 1-800-44-ROPER (l-800-447-67371, is
available 24 hours a day.
If you ever have a question concerning your appliance’s operation, or if you need service, first see “If
You Need Assistance Or Setvice” on page 25. If you need further help, feel free to call us. When calling,
you will need to know your appliance’s complete model number and serial number. You can find this
information on the model and serial number plate (see diagram on page 6). For your convenience, we
have included a handy place below for you to record these numbers, the purchase date from the sales
slip and your dealer’s name and telephone number. Keep this book and the sales slip together in a safe
place for future reference.
Model Number
Serial Number
Purchase Date
Dealer Name
Dealer Phone
2

Important safety Instructions
Gas ranges have been thoroughly tested for safe and efficient operation. However, as with any
appliance, there are specific installation and safety precautions which must be followed to ensure safe
and satisfactory operation.
To reduce the risk of fire, electrical shock, injury to persons, or
damage when using the range, follow basic precautions, includ-
Ing the following:
WARNING: If the information in this manual is not followed exactly,
a fire or explosion may result causing property damage, personal
injury or death.
Do not store or use gasoline or other flammable vapors and liquids in
the vicinity of this or any other appliance.
WHAT TO DO IF YOU SMELL GAS:
l Do not try to light any appliance.
l Do not touch any electrical switch; do not use any phone in your
building.
l Immediately call your gas suppller from a neighbor’s phone. Follow
the gas supplier’s instructions.
l If you cannot reach your gas supplier, call the fire department.
Installation and service must be performed by a qualified installer,
service agency or the gas supplier.
General
l Install or locate the range only in accordance
with the provided Installation Instructions.
The range must be installed by a qualified
installer. The range must be properly
connected to the proper gas supply and
checked for leaks. The range must also be
properly connected to electrical supply and
grounded.
l Gas fuels and their use in appliances can
cause minor exposures to benzene, formal-
dehyde, carbon monoxide and soot, primarily
from incomplete combustion. Significant
exposure to these substances can cause
cancer or reproductive harm. Properly
adjusted burners with a blue, rather than a
yellow, flame will minimize incomplete
combustion. Venting with a hood or an open
window will further minimize exposure.
l Do not store things children might want above
the range. Children could be burned or
injured while climbing on it.
l Do not leave children alone or unattended in
area where the range is in use. They should
never be allowed to sit or stand on any part of
the range. They could be burned or injured.
l Do not operate the range if it is damaged or
not working properly.
continued on next page
3

l Do not use the range for warming or heating
the room. Persons could be burned or
injured, or a fire could start.
l Do not attempt to light the oven burner during
a power failure. Personal injury could result.
Reset oven controls to the off position in the
event of a power failure.
l Use the range only for its intended use as
described in this manual.
. DO NOT TOUCH SURFACE BURNERS,
AREAS NEAR SURFACE BURNERS OR
INTERIOR SURFACES OF OVEN. Areas
near surface burners and interior surlaces of
an oven become hot enough to cause burns.
During and after use, do not touch, or let
clothing or other flammable materials contact
surface burners, areas near surface burners
or interior surfaces of oven until they have
had sufficient time to cool. Other surfaces of
the range may become hot enough to cause
burns; such as, the oven vent opening, the
surface near the vent opening, the cooktop,
the oven door and window.
l Do not wear loose or hanging garments when
using the range. They could ignite if they
touch a hot surface burner and you could be
burned.
l Use only dry potholders. Moist or damp
potholders on surface burners may result in
burns from steam. Do not let potholder touch
surface burners. Do not use a towel or bulky
cloth for a potholder. It could catch on fire.
l Keep range vents unobstructed.
l Do not heat unopened containers. They could
explode. The hot contents could cause burns
and container particles could cause injury.
l Do not store flammable materials on or near
the range. The fumes can create an explo-
sion and/or fire hazard.
l Do not use the oven for storage.
l Never use a match or other flame to look for
a gas leak. Explosion and injury could result.
l Know where your main gas shutoff valve is
located.
When using the cooktop
. Make sure the utensils you use are large
enough to contain food and avoid boilovers
and spillovers. Heavy splattering or spillovers
left on a range can ignite and burn you. Pan
size is especially important in deep fat frying.
l Check to be sure glass cooking utensils are
safe for use on the range. Only certain types
of glass, glass-ceramic, ceramic, earthen-
ware or other glazed utensils are suitable for
cooktops without breaking due to the sudden
change in temperature.
l Never leave surface burners unattended at
high heat settings. A boilover could result
and cause smoking and greasy spillovers
that may ignite.
l Turn pan handles inward, but not over other
surface burners. This will help reduce the
chance of burns, igniting of flammable
materials, and spills due to bumping of the
pan.
l Do not use decorative covers or trivets over
the surface burners.
When using the oven
l Always position the oven rack(s) in desired
location while oven is cool.
l Use care when opening oven door. Let hot
air or steam escape before removing or
replacing food.
4

Grease
l Grease is flammable. Do not allow grease to
collect around cooktop or in vents. Wipe
spillovers immediately.
-
n
l Do not use water on grease fires. Never pick
up a flaming pan. Smother flaming pan by
covering with a well-fiied lid, cookie sheet or
flat tray. Flaming grease outside of pan can be
extinguished with baking soda or, if available,
a multipurpose dry chemical or foam-type
extinguisher.
Care and cleaning
l Do not use oven cleaners in continuous-
cleaning oven model. No commercial oven
cleaner or oven liner protective coating of any
kind should be used in or around any part of
the oven.
l Do not clean door heat seal. It is essential for
a good seal. Care should be taken not to rub,
damage or move the seal. Clean only parts
recommended in this Use and Care Guide.
l Do not repair or replace any part of the range
unless specifically recommended in this
manual. All other servicing should be referred
to a qualified technician.
l Disconnect the electrical supply and the gas
supply at the shutoff valve near the range
before servicing the range.
- SAVE THESE INSTRUCTIONS -
5

Parts And Features
This section contains captioned illustrations of your range. Use them to become familiar with the
location and appearance of all parts and features.
Manual oven light switch
(models FGP355Y. \
FGC355Y and
FGP345Y)
Anti-tip bracket
(on wall behind
backguard) CIOCW
Minute Timer
Surface burner
Oven vent
Surface burners,
grates and
reflector pans
Model and serial
number plate -
(under cooktop)
/
control panel
(model FGP335Y)
Broiler drawer
Oven burner
(not shown)
Control panels
markers control knob control knob
--.=... .
Light front
control knob control knob
6

Using Your Range
In This Section
Page Page
Using the surface burners ................................. 7
Positioning racks and pans ............................... 9
For best air circulatfon .................................... .10
Setting the clock ............................................... 11
Using the Minute Timer .................................... 11
Bakinq/roasting ................................................ 12
Adjustfng the oven temperature control ....... .13
Broiling .............................................................. 13
Energy saving tips ............................................ 14
The oven vent ................................................... 14
The anti-tip bracket .......................................... 15
To obtain the best cooking results possible, you must operate your range properly. This section gives
you important information for efficient and safe use of your range.
Using the surface burners
Your range is equipped with electric ignitors.
Electric ignitors automatically light the burners
each time they are used.
Push in control knobs and turn them to the
LITE position. The clicking sound is the ignitor
sparking. Visually check that burner has lit.
To stop the clicking sound after the burner
lights, turn the control knob to the desired setting.
You can set the control knob anywhere between
HI and LO.
Surface burner markers
The solid dot in the surface burner marker shows
which surface burner is turned on by that knob.
Burner heat settings
Use correct burner heat settings (see next page).
If the heat setting is too high, it can:
l Char bacon and cause curling.
l Make eggs tough and crisp at the edges.
l Toughen liver, fish and seafood.
l Scorch delicate sauces and custards.
l Cause a boilover.
- Push in and turn
7

Until you get U8d to the 88tting8, use the
following a8 a guide. For best results, rtert
cooking at the high setting: then turn the control
knob down to continue cooking.
RECOMMENDED USE
l To light the burner. After the
burner lights, turn control back
to a desired setting.
Medium
l To stalt foods cooking.
l To bring liquids to a boil.
l To hold a rapid boil.
l To fry chicken or pancakes.
l For gravy, pudding and icing.
l To cook large amounts of
vegetables.
LO
I
l To keep food warm until ready
to serve.
NOTE: Do not cook wlth the control in the LITE
position.
In case of a prolonged power
failure
Surface burners can be manually lighted. Hold a
lit match near a burner and turn the control knob
to the LITE position. After the burner llghtr,
turn the control knob to the desired setting.
Burn, Fire, Explosion and
Product Damage Hazerd
l Burner flame should not extend beyond the
edge of the cooking utensil. The flame can
burn you and cause poor cooking results.
l Be sure all control knobs are turned to OFF
when you are not cooking. Someone could
be burned or a fire could start if a burner is
accidentally left ON.
l If the flame should go out while cooking, or
if there is a strong gas odor, turn the
burners OFF. Wait five minutes for the gas
odor to disappear before relighting burner. lf
gas odor is still present, see safety note on
page 3. Failure to follow these precautions
could result in explosion or fire.
l Do not leave an empty utensil, or one which
has boiled dry, on a hot surface burner. The
utensil can overheat and may damage the
utensil or cooking product.
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
correct cooking utensil8 for your needs.
l NOTE: For beat re8ult8 and greater fuel
efficiency, use only flat-bottomed utensils that
make good contact with the surface burners.
Utensils with rounded, warped, ridged (porce-
lain enamel-ware) or dented bottoms could
cause sever8 overheating, which damages the
utensil and/or surface burner.
Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most stores that sell
housewares.
l The pan should have straight sides and a tight-
fitting lid.
l Choose medium to heavy gauge (thickness)
pans that are fairly lightweight.
l The pan material (metal or glass) affects how
fast heat transfers from the surface burners
through the pan material and how evenly heat
spread8 over the pan bottom. Choose pans that
provide the best cooking results.
l Handle8 should be made of a sturdy, heat-
resistant material and be securely attached to
the pan.
l Pan8 should be easy to clean. Check to be
sure there are no crevices, rough edges or
areas where food might collect.
l Be rure pan8 do not tip, whether they are full
or empty.
l U8e utenrila only as they were intended to be
used. Follow pan instructions. This is very
important for glass cookware because some
should be used only in the oven. Other pans
are marked as flameware and may be used on
the surface burners.

Home canning information
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can cause
damage to the cooktop.
To protect your range:
l For bed re8ult8, UM a canner which can be
centered over the surface burner.
l Do not place canner on two surface burners at
the same time. Too much heat will build up and
will damage the cooktop.
l Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
l Keep reflector pans clean for best heat
reflection.
Positioning racks and pans
For bakinglroartlng with one rack, place the
rack so the top of the food will be centered in the
oven,
Rack placement for rpecific foodo:
FOOD RACK POSmION
Frozen pies, large roasts, 1st or 2nd rack
turkeys guide from bottom
Angel and bundt cakes, 2nd rack guide
most quick breads, yeast from bottom
breads, casseroles, meats
Cookies, biscuits, muffins, 2nd or 3rd rack
cakes, nonfrozen pies guide from bottom
Penonal Injury Hazard
l Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
When baking on two racka, arrange racks on
first and third rack guides from bottom.
l lf rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
l Do not place items on the open oven door.
l Be careful when installing and removing
large food item8 from sixth rack position.
Food will be close to hot surfaces,
including oven bottom and sides.
Failure to follow the above precautions
may result in personal injury.
6th oven rack position
(roasting rack)
When roasting food too large to be placed in
oven with rack in lowest position, place rack on
bottom of oven.
For proper roasting, follow these guldelines:
l The rack must be level.
l U8e adequate amount of liquid (meat juices or
water) so food does not get overdone.
l Do not try to pull rack out over door. Rack will
be at the same level as door when door is
opened.
6th oven rack position
9

For best air circulation
Hot air must circulate around the pans in the oven
for even heat to reach all parts of the oven. This
results in better baking.
l Place the pans so that one is not directly over
the other.
l For best resutts, allow 1 l/z-2 inches (4-5 Cm)
of space around each pan and between pans
and oven walls. There must be a minimum
space of 1 inch (2.5 cm).
l Use only one cookie sheet in the oven at one
time.
Use the following as a guide to determine where
to place the pans.
One pan
Place in the center of the oven rack.
Two pan8
Place in opposite corners of the oven rack.
Three or four pans
Place in opposite corners on each oven rack.
Stagger pans so no pan is directly over another.
10

Setting the clock
When the range is first plugged in, or following a
power outage. “12:OO” will flash in the display.
1. Slide the Clock/Timer Switch to the CLOCK
position.
CLOCK
2. Push in and hold the Hour button until the
correct hour appears in the display. (The
numbers will only count forward.)
HOUR
3. PU8h in and hold the Minute button until the
correct minutes appear in the display.
MINUTE
Using the Minute Timer
The Minute Timer does not start or stop the
oven. It works like a kitchen timer. Set it in
minutes up to 1 hour, 59 minutes. The control
will beeD when the set time is UD. CLOCK
1. Slid; the Clock/Timer switch to the TIMER
position. The display will show “059”
(59 minutes).
2. To set a time more than 59 minutes,
push in and release the Hour button. The
display will show “1:59”. The time can now
be adjusted down by pushing in and
holding the Minute button until the correct
time shows in the display.
To Set a time less than 59 minutes, push
in and hold the Minute button until the
correct time shows in the display.
The Minute Timer will automatically start
when the Minute button is released.
3. When the set time has passed, the display
HOUR
: mB!EB
YNUTE
CLOCK

Baking/roasting
1. Position the rack(s) properly before turning
on the oven. To change rack position, lift
rack at front and pull out. For further informa-
tion, see “Positioning racks and pans” on
page 9.
2. Push in and turn the Oven Temperature
Control to the baking/roasting temperature you
want. The oven burner will automatically light
in 50-60 seconds.
3. When baking, preheat the oven for 10 min-
utes. Put food in the oven.
NOTE: Do not preheat when roasting or
cooking items such as casseroles.
Do not place food directly on the oven
bottom.
4. During baking/roasting, the oven burner will
turn on and off to maintain the temperature
setting.
5. When baking/roasting is done, turn the
Oven Temperature Control to OFF.
12

Adjusting the oven temperature control
Oven temperature controls will gradually shift
after years of use. So, even though your new
oven is properly adjusted to provide accurate
temperatures, it may cook faster or slower than
your old oven.
If, after using the oven for a period of time, you
are not satisfied with the temperature settings,
you can adjust them by following these steps:
1. Push in and turn the Oven Temperature
Control Knob to the off position. Pull knob
straight off and flip it over.
2. Loosen the locking screws inside the control
knob. Note the position of the notches.
3. To lower the temperature, hold knob handle
firmly and move the tooth a notch clockwise.
Each notch equals about 10°F (5°C).
4. To raise the temperature, hold knob handle
firmly and move the tooth a notch counter-
clockwise. Each notch equals about 10°F
(5°C).
Locking
screw8
To raise To lower
Tighten the locking screws and replace the
control knob.
Broiling
The broiler drawer is located below the oven
door. Always broil with the oven door clo66d.
1. Pull the-broiler drawer open and tilt the door
panel down.
2. Place broiler pan grid so grease can drain
down ribbing and through slots into lower part
of the broiler pan. See picture.
Drain slot Rib Front
3. Before the broiler is turned on, place food
on broiler pan and position the broiler pan at
one of the three levels. Refer to a reliable
cookbook for broiling chart. Side
view
13

4. Push in and turn the Oven Temperature
Control to BROIL. The broiler will automati-
cally light in 50-60 seconds.
5. When broiling is done, turn the Oven
Temperature Control to OFF.
NOTE: Do not preheat the broiler before using.
Completely close the broiler drawer during
broiling.
Energy saving tips
Although the energy used for cooking is usually a
very small percentage of the total energy used in
the home, cooking energy can be used effi-
ciently. Here are some tips to help you save
energy when using your cooking product.
l Use pans with flat bottoms, straight sides and
tight-fitting lids.
l Cook with a minimum of liquid or fat to help
shorten cooking time.
l Preheat pans only when recommended and for
the shortest time possible.
l Start food on higher heat settings, then set
surface burner control on low or off to finish
cooking. Use retained heat for cooking when
possible.
l Use the more efficient surface burners instead
of the oven when possible.
l Turn on the surface burner only after placing
filled pan on the burner grate.
l “Oven peeking” may cause heat loss, longer
cooking times and unsatisfactory baking
results. Rely on your timer to keep track of the
cooking time.
l Bake cakes, pies or cookies when oven is
warm. Best time is after a meal has been
cooked in it.
l Preheat the oven no longer than necessary.
l Plan your meals for the most efficient use of
the range. When using the oven to cook one
food, try to cook the rest of the meal in it also.
l Do not preheat when broiling, roasting or
cooking items such as casseroles.
l Keep reflector pans clean for best heat
reflection.
The oven vent
Hot air and moisture escape from the oven
through a vent located in the lower part of
backguard. The vent is needed for air circulation.
Do not block the vent. Poor baking/roasting will
result.
NOTE: Never store plastics, paper or other items
that could melt or burn near the oven vent, or any
of the surface burners.
Burn Hazard
When the oven is ON, pans and pan
handles left near the oven vent can
become hot enough to burn the user and to
melt plastics. Use potholders to move
pans.
vent
14

The anti-tip bracket
The range will not tip during normal use. How-
ever, tipping can occur if you apply too much
force or weight to the open door without the anti-
tip bracket properly secured.
To verify the anti-tip bracket is engaged:
l Look to see if the anti-tip bracket is attached
with screws to the wall behind the backguard.
l Make sure the cable tether on the back of the
range is secured by the two hooks on the
bracket.
l See Installation Instructions for further details.
15

Caring For Your Range
I
In This Section
P6W
Page I
Surface burner grate6 and reflector pans ......16 Removing the oven bottom ............................. 19
Lift-up cooktop ................................................. 17 The continuous-cleaning oven ....................... .20
Surface burners ................................................ 17 Cleaning chart ................................................... 22
Removing the oven door ................................ .19 The oven light .................................................. .24
Your range is designed for ease of care. You can
do most cleaning with items found around your
home. Cleaning your range whenever spills or
soiling occurs will help to keep it looking and
operating like new. Burn, Electrical Shock, Fire and
EXplO6iOn Hazard
l Make sure all controls are OFF and the
range is cool before cleaning.
l Do not use oven cleaners, bleach or rust
removers.
l Do not obstruct the flow of combustion and
ventilation air.
Failure to follow these guidelines could result
in burns, electrical shock, fire or explosion.
Surface burner grates and reflector pans
1. Make sure all surface burners are off and the
surrounding parts are cool.
2. Lift off the surface burner grates and remove
the reflector pans.
3. Wash the grates and reflector pans with
warm, soapy water or in a dishwasher. Use a
nonabrasive, plastic scrubbing pad for
cooked-on foods. Rinse and dry well.
4. Replace reflector pans and burner grates.
16

Lift-up cooktop
1. Remove surface burner grates and reflector
pans.
2. Lift front of cooktop at both front corners until
the support rods lock into place.
Personal Injury and
Product Damage Hazard
l Be sure both support rods are fully
extended and in the locked position.
Failure to do so could result in personal
injury from the cooktop accidentally
falling.
l Do not drop the cooktop. Damage can
resuft to the porcelain and the cooktop
frame.
3. Wipe with warm, soapy water. Use a soapy
steel-wool pad on heavily soiled areas.
4. To lower the cooktop, lift cooktop from both
sides while pressing the support rods back to
unlock them. Lower the cook-top into place.
Replace reflector pans and surface burner
grates.
Surface burners
1. Lift up the cooktop. following the instructions
above.
2. Before cleaning, remove screws that hold
each of the burners in place. The screws
prevent the burners from wobbling around
during shipment. Remove the shipping screw
with a Phillips screwdriver, lift the burner up,
tilt it to one side at the end closest to the
ignitor and move it toward the back of the
range. This separates the burner from the gas
valve at the front of the range, so it can be
easily removed.
3. Wipe off surface burners with warm, soapy
water and a sponge after each use. To
remove cooked-on food, soak the burners in
a vinegar and water solution for 20-30
minutes. Scrub with a plastic scrubbing pad.
4. if ports are clogged, clean with a straight
pin. DO NOT enlarge or distort the ports.
DO NOT use a toothpick to clean the ports.
17

5. Before putting the burners back, dry them
thoroughly by setting them in a warm oven for
30 minutes.
6. Replace burners, making sure they are
properly seated and level. Replace screws.
7. Occasionally check the burner flames for
proper size and shape as shown. A good
flame is blue in color. If flames lift off ports, are
yellow, or are noisy when turned off, you may
need to clean the burners (see page 17), or
call a qualified technician for adjustment.
Typical surface burner flame
at highest setting
Removing the oven door
Removing the oven door will help make it easier
to clean the oven.
Burn and Electrical Shock Hazard
Make sure all controls are OFF and the
oven is cool before removing oven door.
Failure to do so can result in burns or
electrical shock.
To remove:
1. Open the door as far as i-twill go.
2. Remove the screws on each side of the oven
door.
3. Close the door about % of the way.
4. Lift the door up and off the hinges.
18

To replace:
1.
2.
3.
4.
Be sure the hinge arms are in the open
position. Be careful if pulling the hinges open
by hand. Hinges may snap back against the
oven frame and could pinch fingers.
Hold the door at the sides near the top. Insert
hinge arms into slots at the bottom of the door.
Insert armS evenly, as far as they will go.
If the door is not in line with the oven frame,
remove it and repeat the above steps.
Replace the screws on the oven door.
Removing the oven bottom
The panel in the oven bottom can be removed for
cleaning.
To remove:
1. Remove oven racks.
2. Remove the two hold-down screws at the rear
of the oven. If screws are too tight to remove
by hand, use a screwdriver.
3. Place fingers in slots in bottom panel and lift
rear of panel up and back until lip at the front
of panel is clear of front frame of oven cavity.
4. Lift bottom up and out.
To replace:
1. Place oven bottom panel in oven with the
back raised about 6 inches or until you can
insert the hold-down lip at front of panel under
the front frame of oven cavity.
2. Push back of oven bottom panel down fully
into place on metal flanges on rear wall and
insert the hold-down screws.
19

The continuous-cleaning oven
(model FGC355Y)
Standard-cleaning oven walls are coated with
smooth porcelain. Your continuous-cleaning oven
walls are coated with a special, rougher porce-
lain. A fat spatter beads up on the smooth
surface, but spreads out on the rougher surface.
The bead of fat on the smooth surface chars and
turns black. The spread-out fat on the rough
surface gradually burns away at medium to
high baking temperatures so the oven can
return to a presentably clean condition.
Fat spatter
b0ads up.
Turns black.
Standard
porcelain
Fat spatter
spreads out.
Burns away.
Continuous-
cleaning
porcelain
Cleaning tips
l The oven window, racks, oven bottom and
inside surface of door are not coated. Clean
them by hand.
l If you do more broiling than baking, hand-
cleaning may be needed.
20